The space has been around for over a century, built in1905 by Stanford White as a clubhouse for The Lambs, America's first professional theater club that served as a clubhouse for members like Charlie Chaplin, Spencer Tracey and Fred Astaire. Today chef Geoffrey Zakarian, formerly of Le Cirque and Country, creates an elegant Broadway playground in an iconic art deco space.
Off the lobby of the Chatwal Hotel, a steamer-inspired bar nad upstairs mezzanine lounge wrapped in burl detailing offering an extensive cocktail menu of old school specialties with hand cut ice. The 80-seat restaurant is a dark and intimate setting designed by Thierry Despont flanked by an exaggerated 18th Century fireplace, vintage photographs and bold red leather banquettes.
The Food
No newcomer to fancy-schmancy NYC dining, Zakarain with former Ducasse chef Joel Dennie hones an upscale dining experience that manages to be utterly cool and refined without becoming trendy or formal. Unlike hotpsots like Monkey Bar, tables are open for all to reserve where all-day menu of lunchtime chicken cobb, Yellow Fin tuna carpaccio and lamb T-bone are available as three-course prix fixe or ala carte options. Dinner dazzles with grilled octopus on lemony potatoes, foie gras terrine with figs ad signature Loup de Mer with baby artichokes best ordered with a side of roasted cauliflower or tomato zucchini gratin.
Last Word
Restaurateur Geoffrey Zakarian retools landmark Lambs Club at Chatwal Hotel with help of designer Thierry Despont to crate hottest theater dining scene in years.
